The RURAL NEW-YORKER 
1077 
listed as Austrians are the same as we 
call Scotch briar roses, finely cut small 
leaver and blooms and numerous briars? 
We have the pink, white and yellow 
briars, but am still hunting for the red 
one. [The Austrian briar is Rosa lutea, 
with single flowers, yellow copper in 
color, very spm„ ; leaflets seven to nine, 
shoots chocolate color. The Scotch rose, 
Rosa spinosissima, is very thorny, with 
small round double or semi-double flow¬ 
ers. We have the white form, which 
suckers freely.] mothekbee. 
Letter of an Indiana Farmer 
Our Chautauqua is just over. It 
dropped into the community at a most 
inconvenient season this year, and there 
was a good deal of dissatisfaction. The 
central company, not the local manage¬ 
ment. fixes the date, and it seems necess¬ 
ary to run afoul of busy seasons some¬ 
where along the line. The harvests are 
late, but the wheat got ahead of the hay, 
at that, and weary farmers try to keep 
awake through an evening’s entertain¬ 
ment, after cutting and shocking wheat 
all day. Under such circumstances, no 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
2087—Girls’ Dress, 
with bateau neck¬ 
line, round collar 
opening on the 
shoulders; straight 
gathered ruffles on 
skirt and sleeves. 
Sizes 6, 8, 10, 12 
and 14 years. Size 12 
years requires 4Yi 
yards of 36 to 40-in. 
material. 20 cents. 
short kimono 
sleeves, and scarf 
collar; sleeves and 
lower edge perforat¬ 
ed for facing; for 
ladies and misses. 
Sizes 34 , 36, 38, 40 
and 42-in. bust. Size 
38 requires 1 % 
yards 40-in. ma¬ 
terial. 20 cents. 
sleeves in either of 
two lengths; four 
large tucks in 
skirt; for ladies and 
misses. Sizes 34, 36, 
38, 40 and 42-in. 
bust. Size 38 re¬ 
quires 5V t yards of 1 
36 to 40-in. mater¬ 
ial. 20 cents. 
bloomer dress, hav¬ 
ing panel front and 
back with square 
neck-line; kimono 
sleeve side sections. 
Bloomers gathered 
to knee-band. Sizes 
2, 4, 6 and 8 years. 
20 cents. 
The Home Dressmaker, Needlework In¬ 
structor and Fashion Book, 35 cents. 
one can wonder that serious lectures are 
not much in demand, while music and 
humor “get by.” After all the talk, 
though, of “No more Chautauqua,” “This 
is the last time,” etc., the program was 
so good that it sold itself, and the guaran¬ 
tee for another year went over with no 
more trouble than usual. 
In my farm-within-a-ifarm, jelling and 
selling engage many of the daytime hours. 
The raspberries are very large, more 
abundant than commonly, and tremend¬ 
ously in demand. I wish that I had a far 
bigger patch of red ones, though the 
blacks sell well too. One large commer¬ 
cial planting of blackcaps near here seems 
to be a disappointment this year. I saw 
a few of the 'berries, and they were small 
and imperfect, which seems strange in 
view of the constant rains. 
New potatoes are doing extremely well, 
forming about twice as many to the plant 
as last year, with several large ones quite 
early. It is hard to select meals from 
among the riches of the garden, when new 
potatoes, carrots, rutabagas, peas, beans, 
spinach, lettuce, onions and chard, are 
all ready for eating at once. 
I have discovered an amusing inter¬ 
national tangle (or perhaps, alliance) in 
my garden, this year. There are, close 
together, New Zealand spinach and Swiss 
chard; Indian corn (sweet) hobnobs with 
Lima beans; Irish potatoes are neighbors 
of Brussels sprouts; Swede turnips are 
next door to Sandwich Island salsify; 
there are Japanese onions and Cocozelle 
squash, which sounds French, whatever 
it really may be. Presently there will be 
Chinese cabbage and Spanish pimentoes, 
along with a host of common vegetables 
which are so naturalized that we never 
consider their origins. Who says we can 
live in splendid isolation? That list looks 
as if it were selected from the catalogue 
for effect, but it is not so ; those things 
are all growing in my garden, though 
some are new here this year. 
Carrots are becoming fashionable. One 
grocer says, “The doctors have made 
them so.” The taste is easily acquired, 
though my parents would not eat them. 
Johnny devours them raw, and we dis¬ 
covered accidentally last year that they 
are a worm medicine most excellent. 
This year I planted them liberally, and 
the soil and the season have been so good 
for them that the crop is running far 
beyond even Johnny’s and my capacity. 
And I find to my surprise that the gro¬ 
cers will buy them at >a very good price. 
Lula is walking on air, these days, 
for all kinds of documents were prepared 
and sent, many weeks ago, and it is prob¬ 
able that her father is already on the 
ocean, or perhaps in Japan, waiting for 
final passports. They are counting so 
on his coming, that I do devoutly hope 
there will be no hitch in the proceedings 
now. She is planning to dazzle his eyes 
with her preserves and canned vegetables, 
saying that he has not seen such fruits 
since his earlier life in Russia, as 
Siberia is too cold; and as for things 
home-canned in glass, they are unheard 
of. I can imagine their chatter, after 
five years of separation. Please, every¬ 
body, say a little prayer that they may 
not be disappointed ! 
The scarcity of harvest hands is appal¬ 
ling, and yet people manage somehow. 
One man falls out of a cherry tree, to 
the injury of his arm, and he throws out 
of gear a whole chain of neighborhood co¬ 
operation ! Old men and boys are drafted 
into the service; one might think there 
was a war on, but it is only a war with 
factory wages. Earl remarked the other 
day that in three years there would be no 
help left. I said, “By that time. they 
will be coming back from the city jobs.” 
As a matter of fact, they are beginning to 
come now. Every dissatisfied country 
dweller ought to live in town for a year 
or two, to have the experience of having 
to buy every potato and apple he uses, to 
say nothing of those he wants. E. M. c. 
Irish Bread 
When I started housekeeping. I had as 
a kind neighbor and friend a middle-aged 
woman who was born and reared in 
County Waterford, Ireland, who used as 
a special treat for her family to bake a 
batch of “real old Irish bread.” This 
was simply a nice wheat bread which she 
made with home-made hop yeast, sponged 
over night, and in the morning mixed in¬ 
to a large loaf, allowed to rise again, then 
made into loaves. At the last mixing 
she added for three loaves, one nound of 
dried currants, well washed and allowed 
to drain by lying on several thickness of 
linen until the moisture was quite well 
absorbed but not entirely dry. The cur¬ 
rants were not floured. She also added 
a large cup of caraway seed, mixed the 
bread into loaves, let rise again, then 
baked. They were all extremely fond of 
this bread. One loaf was usually eaten 
warm generously spread with butter, and 
the other two loaves lasted several days 
as an extra tid-bit with the cup of tea 
which they always made in the afternoon 
or when a caller came in. There may be 
other kinds of bread called Irish bread, 
but this friend told me that in her girl¬ 
hood, wheat flour was little used near 
her home. Finely ground oat flour was 
made into oat cake and scones which were 
“harned on a girdle” (baked on a grid¬ 
dle). Cake as we know it was unknown, 
and this bread, baked in an iron box be¬ 
fore the fire and with coals on top of the 
box, or baker, constituted their festive 
dish, made only on gala occasions. The 
caraway seeds used to grow wild along 
the garden fences and were quite unlike 
these we get from the grocers, being 
much larger and of a better flavor. 
mb. 8. C. 
Corn Custard 
Can you give a recipe for corn custard? 
I know there are eggs, corn, a little corn- 
meal, and milk in it. I have lost my 
recipe and we are so fond of it. I. w. 
Grate the kernels from 12 ears of corn, 
beat into the corn the whipped yolks 
of four eggs until thoroughly mixed; 
stir in two tablespoons of melted butter 
and one tablespoon of powdered sugar, 
a pinch of salt, and then the whites of 
the eggs whipped to a froth. Lastly 
stir a tiny pinch of soda. Turn into a 
buttered baking dish, covered, and cook 
for half an hour, then uncover, brown 
quickly, and serve at once. If canned 
corn is used, chop it very fine. This is 
delicious. 
Another recipe calls for two cups of 
grated corn, two beaten eggs, a half 
pinch of soda, a tablespoon of melted 
butter and a tablespoon of sugar. Grease 
a shallow baking dish, turn the mixture 
into this, sprinkle with buttered crumbs, 
cover, and bake half an hour. Then re¬ 
move cover and brown. 
This 
Offers 
You 
The prettier teeth 
which other people 
show 
Please note how many whiter teeth 
you see everywhere today. They were 
not so common years ago, you know. 
Millions are now brushing teeth in a 
new way. Let this test show you 
what it means to you. 
Combat that film 
That cloud on your teeth is film. 
At first the film is viscous—you can 
feel it now. Soon it becomes discol¬ 
ored, forming dingy coats. For no 
ordinary tooth paste can effectively 
combat it. 
Film also causes most tooth 
troubles. It holds food substance 
which ferments and forms acid. It 
holds the acid in contact with the teeth 
to cause decay. Germs breed by mil¬ 
lions in it. They, with tartar, are the 
chief cause of pyorrhea. 
The only way to whiter, safer teeth 
is to combat that film. 
Protect the Enamel 
Pepsodent disintegrates the film, 
then removes it with an agent far 
softer than enamel. Never use a 
film combatant which contains 
harsh grit. 
The New-Day Dentifrice 
Based on modern research 
Modern science has supplied the 
methods. It has found two film com¬ 
batants. One disintegrates the film at 
all stages of formation. One removes 
it without harmful scouring. 
Able authorities have proved these 
methods effective. A new-type tooth 
paste has been created to apply them 
daily. The name is Pepsodent. 
The use of that tooth paste has now 
spread the world over, largely by den¬ 
tal advice. It has brought to millions 
a new era in teeth cleaning. 
Watch what it does for you 
Pepsodent brings other new effects. 
It multiplies two tooth-protecting 
agents in saliva — the alkalinity and 
the starch digestant. These combined 
effects will bring results amazing and 
delightful. 
Send the coupon for a 10-Day Tube. 
Note how clean the teeth feel after 
using. Mark the absence of the vis¬ 
cous film. See how teeth become 
whiter as the film-coats disappear. 
You will always be glad that you 
made this test. Cut out coupon now. 
10-Day Tube Free 1650 
THE PEPSODENT COMPANY, 
Dept. 119, 1104 8. Wabash Ave., 
Chicago, Ill. 
Mail 10-Day Tube of Pepsodent to 
Only one tube to a family. 
S)>3^ - E»S» X) 
WHITE HOUSE 
COFFEE 
Double Package—Double Sealed 
The finest — most depend¬ 
able— most uniform and 
satisfactory Coffee known 
to the world of Coffee 
Drinkers. 
IN 1, 3 AND 5 LBS., ONLY 
V 
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HOOD 
FURNACES 
Straight - si d e<l 
fire pot. 
A clean fire. 
More than twice 
the usual heat¬ 
ing surface. 
Extra-large 
dome. 
Long fl ue gas 
travel. 
Forty years of 
furnace build¬ 
ing experience 
These are some 
of the reasons 
more about 
The Hood “ Cheerful Home" fur¬ 
nace, with, the flood Hire Hot ; 
Alway h clean—always hot. 
why you should know 
Hood Furnaces, Write us 
for information and name 
of Hood dealer near you. 
Hood Furnace and 
Supply Co. 
Dept. B, Corning, N. Y.^| 
LOOMS $9.90 
AND UP. BIG MONEY IN 
WEAVING AT HOME 
No experience necessary to weave 
beautiful rugs, carpets, etc., an 
UNION LOOMS from rags and 
waste material. Home weaving i» 
fascinating and highly profitable. 
Weavers are rushed with orders. 
Be aure to nend for freeloom book. It 
tells al I about wearing and our wonder¬ 
ful ly 1 o w- priced , eaai ly-oper at.ed I oom ■. 
UNION LOOM WORKS l488Factory St., BOONVILLE, N. Y 
An Up-to-Date Bathroom $ 60 
One of a few SPECIAL PRICED seta consisting of a 4 -4^ 
or 5-ft. iron enameled roll rim Bathtub, one 19-In, roil rim 
enameled flat back Lavatory, one syphon action wash flown 
Water Closet with porcelain low down tank. Oak post hinge 
seat. Faucets marked hot and cold. AH nickel plated fittings. 
Send for Catalog 60 
MORRIS & KLENERT CO., Inc. 
137 Ea*t 43rd Street New York City 
